Sweet potato pasta with sauerkraut

Name: Sweet potato pasta with sauerkraut
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 sweet potatoes (about 700 g); 1 glass (720 ml) Sauerkraut; 1 red chilli pepper; 1 Vanilla pod; 1 Onion; 4-5 Tbsp Oil; 50 ml dry white wine; 200 ml Vegetable broth; 4 TABLESPOONS agave syrup + to taste; 1/4 TEASPOON ground cumin; 3 Saffron threads; 50 g dried cranberries; 100 g Silken Tofu; 1 TEASPOON Cinnamon; 150 g Flour; 140 g Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Oat Drink; 175 g Smoked Tofu; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 sweet potatoes (about 700 g)
1 glass (720 ml) Sauerkraut
1 red chilli pepper
1 Vanilla pod
1 Onion
4-5 Tbsp Oil
50 ml dry white wine
200 ml Vegetable broth
4 TABLESPOONS agave syrup + to taste
1/4 TEASPOON ground cumin
3 Saffron threads
50 g dried cranberries
100 g Silken Tofu
1 TEASPOON Cinnamon
150 g Flour
140 g Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Oat Drink
175 g Smoked Tofu
2 TABLESPOONS Soy sauce
7-10 Tbsp Flour
baking paper

Directions

1
Place sweet potatoes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour g
2
In the meantime drain the sauerkraut. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife.
3
Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onions for about 3 minutes. Add the sauerkraut and fry briefly. Add wine and stock. Add 4 tbsp. agave syrup, cumin, saffron, chilli, vanilla pod and pulp, bring to the boil once and simmer for about 10 minutes.
4
Add the cranberries 3-4 minutes before the end of the cooking time and simmer, remove from the heat.
5
Remove sweet potatoes from the oven and let them cool down for about 20 minutes. Peel the sweet potatoes, cut into large pieces and mash them. Puree silk tofu as well and add it to the sweet potatoes with the cinnamon.
6
Add flour and starch and knead with the dough hooks of the hand mixer to a homogenous dough. Season vigorously with salt and pepper. Form the dough into 4 rolls/strands on a well floured work surface.
7
Cut each roll into 3-4 cm long pieces and roll into shape with floured hands.
8
Bring plenty of salted water to the boil in a large pot, turn down the heat. Cook 2-3 portions of potato noodles in lightly boiling salt water for 5-7 minutes. Remove with a ladle and drain well.
9
Heat 2-3 tablespoons of oil in a large frying pan. Fry the potato noodles for 4-5 minutes while turning.
10
Remove the vanilla pod from the sauerkraut and reheat. Add oat drink, bring to the boil and simmer for about 2 minutes. Season sauerkraut with salt, pepper and agave syrup.
11
Cut the tofu into fine cubes. Heat 1 tablespoon of oil in a second pan. Fry the diced tofu for about 3 minutes while turning. Deglaze with soy sauce. Remove the tofu cubes from the pan. Arrange potato noodles and sauerkraut on plates.
12
Sprinkle with diced tofu and garnish with mint as desired.